Candy Corn Shortbread

Candy Corn Shortbread

Ingredients:
3/4 cup butter or margarine -- softened
1/4 cup sugar
2 cups all-purpose flour

Directions:
Yellow food color
Red food color
Beat butter and sugar in large bowl with electric mixer on medium speed,
or mix with spoon. Stir in flour. Divide dough into 6 equal parts. Combine
3 parts dough; mix with 10 drops yellow food color and 4 drops red food
color to make orange dough. Combine 2 parts dough; mix with 7 drops yellow
food color to make yellow dough. Leave remaining part dough plain.
Pat orange dough into 3/4-inch-thick rectangle, 9 × 2 inches, on plastic
wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1 3/4 inches.
Place yellow rectangle centered on orange rectangle. Shape plain dough
into 9-inch roll, 3/4 inch in diameter. Place roll on center of yellow
rectangle. Wrap plastic wrap around dough, pressing dough into triangle so
that dough will resemble a kernel of corn when sliced. Refrigerate about 2
hours or until firm.
Heat oven to 350º. Cut dough into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set.
Remove from cookie sheet to wire rack.
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Stack dough so that the orange rectangle is on the bottom and the
uncolored roll of dough is on top.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
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